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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 24 |
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âI got this recipe from my husband's aunt. Everyone likes it, even me, and I was never crazy about fruitcake before. It's very colorful, like a stained glass window.â âJoAnn Huhn, Cleveland, Wisconsin Ingredients:
2 packages (8 ounces each) pitted dates, chopped |
1 pound chopped candied pineapple |
1 pound red candied cherries |
1/2 pound walnut halves |
1/2 pound brazil nuts |
1 cup king arthur unbleached all-purpose flour |
1 cup sugar |
2 teaspoons baking powder |
dash salt |
4 eggs, separated |
1 teaspoon vanilla extract |
Directions:
1. In a large bowl, combine the dates, pineapple, cherries and nuts. Combine the flour, sugar, baking powder and salt; stir into fruit mixture until well coated.
2. In a small bowl, whisk egg yolks until slightly thickened. In another bowl, beat egg whites and vanilla until stiff peaks form. With a spatula, stir a fourth of the egg whites into egg yolk mixture until no white streaks remain.
3. Fold in remaining egg whites until combined. Add to fruit mixture; gently fold until blended. Pour into two well-greased and floured 8-in. x 4-in. loaf pans.
4. Bake at 300° for 1 to 1-1/2 hours or until a toothpick inserted near the center comes out clean. Cool for 20 minutes before removing from pans to wire racks. Cool completely. Wrap tightly and store in a cool dry place. Using a serrated knife, cut into slices. Yield: 2 loaves (12 slices each).
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